Buzzard's Bay Bourbon Scallops

Buzzard's Bay Bourbon Scallops

8
Doug Matthews 334

"This dish was conceptualized for the Victory Dinner Celebration at the 2014 Buzzard's Bay Cup Challenge. It played off local and imported ingredients for the event. I like to serve these over a field of wilted greens like Swiss or rainbow chard."
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Ingredients

20 m servings 363 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt 1/4 cup butter, 2 ounces bourbon, and olive oil together in a large skillet over medium-high heat. Cook sea scallops in hot butter-bourbon mixture until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate and drain any excess liquid from the skillet.
  2. Whisk remaining butter, remaining bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops.

Reviews

8

Aside from my pathetic looking sea scallops (believe it or not these were sold as sea scallops, and I swear they were bigger before I cooked them, lol), this was FANTASTIC! I could've literally ...

This was a treat. I did sear my scallops before making the bourbon sauce but that was my only change. I was a bit concerned that bourbon might overwhelm the flavor of the scallops but it wasn'...

My wife loves this sauce, now I have to make scallops more often

Yes, this was a very good recipe. I did serve it with over brown rice covered with wilted chard.

Very delicious and will definitely make again. As another writer mentioned, the next time I make this I will skip the bourbon in the first step and just sear the scallops in butter. I may not ...

Made it just as written, perfect and yummy, will surely make it again

This recipe was scrumptious and I didn't change one thing!

I tried this recipe with the small sea scallops and they still turned out quite tasty. The sauce is oh so good so it really didn't matter too much. Next time, I shall use the large sea scallops ...